Serves 4-6
Ingredients:
8 bone-in short ribs
Kosher salt
Olive oil
1 large onion, cut in large dice
2 celery ribs, cut in 1″ pieces
2 carrots, peeled and cut into 1″ pieces
2 garlic cloves, smashed
2 – 6 ounces cans tomato paste
1 bottle full-bodied red wine, such as Cabernet Sauvignon or Bordeaux
2-3 cups water
2 teaspoons beef base or 2 beef bouillon cubes
1 bunch thyme (about 10-15 sprigs tied with kitchen twine)
2 bay leaves
Preheat oven to 325 degrees (F).
Season each short rib generously with salt on all sides. Coat the bottom of a large pot with olive oil (I use a 9 quart Le Creuset Dutch oven), and bring to high heat. Add the short ribs to the pan and brown very well, about 2-3 minutes per side. Do not overcrowd the pan…. cook in batches, usually takes two.
While the ribs are browning, purée all the vegetables including the garlic in a food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove from the pan. Discard the fat, coat the bottom of pan with a layer of fresh oil and add the puréed vegetables. Season the veg with a generous amount of salt and brown, stirring occasionally, until dark and a fond (aka crusty bits) has formed on the bottom (about 8-10 minutes). Add the tomato paste, and let it brown 4-5 minutes. Add the wine and scrape all the fond from the bottom of the pan. Lower the heat, and reduce the mixture slightly to thicken.
Return the short ribs to the pan and add 2-3 cups of water, just enough to just cover the ribs. Add the thyme bundle and bay leaves. Cover the pan and place in preheated oven for approximately 3 hours. Turn the ribs halfway through cooking time, and check liquid level…. add more water if needed. Remove the lid during the last 20 minutes to let the sauce reduce a bit. The meat should be very tender, but not falling apart. Serve with the braising liquid over mashed potatoes or polenta.